Mini frittatas with pancetta

Pancetta is the Italian version of bacon. It is cured with salt and sometimes also with herbs. The pancetta forms a crunchy crust around these mini frittatas and packs them with flavour. Serve the mini frittatas for brunch, as a starter, or as a snack with some drinks.

Ingredients

• 6 eggs
• 24 slices pancetta
• 3 tbsp Parmesan cheese, grated
• 150 g. crème fraîche or Italian panna
• a small bunch of basil
• Salt and black pepper for seasoning
• Muffin tin (for 12 muffins) or ramekins

Method

1. Preheat the oven at 180°C;
2. In a bowl, beat the eggs with the crème fraiche and parmesan cheese. Season with salt and pepper;
3. Tear the basil leaves in small pieces and add it to the egg mixture;
4. In a muffin tin, line each mould with two slices of pancetta, one overlaying the other, so that the surface is completely covered;
5. Pour the egg mixture into each mould and fill it untill just below the rim
6. Bake for 12- 15 minutes until golden brown.
7. Once cooked, remove  from the moulds and serve hot.

Tips

• There is no need to grease the muffin tins as the pancetta contains fat that prevents the mixture from sticking to the tin.
• For more variation add vegetables like courgettes, aubergines, mushrooms or tomatoes to the mini frittatas, sliced into small cubes.